TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
BATAVIA LETTUCE AND RADISH SALAD WITH ORANGES
The Batavia Lettuce and Radish Salad with Oranges recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Divide the lettuce into leaves, trim, rinse, spin dry and set aside some beautiful small leaves to line the salad bowl. Cut the remaining leaves into bite-sized pieces.
- Peel the oranges with a sharp knife, removing all of the white pith. Then cut out orange segments between the separating membranes, collecting the juice.
- Peel onion and cut into thin rings.
- Rinse radishes, trim and cut into thin slices.
- Mix vinegar with mustard. Season with salt, pepper and about 3 tablespoons orange juice. Whisk in the oil and combine with the lettuce, radish slices and onion rings.
- Line a salad bowl with reserved lettuce leaves, spread the prepared salad on top and sprinkle with the orange segments.
Nutrition Facts : Calories 173.33 kcal, Fat 10.81 g, SaturatedFat 1.44 g, Protein 2.22 g, Carbohydrate 19.86 g, Sugar 0 g, Cholesterol 0 mg
ARUGULA AND BATAVIA LETTUCE SALAD WITH ORANGES
The Arugula and Batavia Lettuce Salad with Oranges recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse arugula and lettuce and spin dry. Tear leaves into bite-sized pieces. Rinse sprouts and drain well. Cut off peel and bitter white pith from oranges. Working over a bowl to catch the juices, cut between membranes to remove whole segments.
- Squeeze juice from remaining pulp to the bowl and mix with sour cream and vinegar. Season with salt and pepper to taste.
- Arrange all prepared salad ingredients on plates and sprinkle with sunflower seeds. Serve dressing separately.
ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS
To save assembly time, make the pistachios ahead of time and store in the refrigerator in an airtight container or you could use an equal amount of chopped toasted pistachios. Cook's Illustrated had this recipe in their Nov/Dec 2006 edition.
Provided by Bev I Am
Categories Oranges
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For Sugared Pistachios:.
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Toss pistachios with egg white in small bowl.
- Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white.
- Add sugar and stir until nuts are completely coasted.
- Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes.
- Transfer nuts to plate in single layer to cool.
- For the Salad:.
- Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.
- Add arugula and oranges; toss and adjust seasonings with salt and pepper.
- Divide salad among individual plates; top each with portion of feta and sugared pistachios.
- Serve immediately.
Nutrition Facts : Calories 254.3, Fat 14.8, SaturatedFat 3.8, Cholesterol 13.4, Sodium 187, Carbohydrate 27.4, Fiber 3, Sugar 22.2, Protein 6.2
SPINACH AND ARUGULA SALAD WITH ORANGE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.
POTATO, ORANGE AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
- Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
- Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
- Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.
ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
- Toss Salad with dressing and serve.
ORANGE, RED ONION AND ARUGULA SALAD
Steps:
- Separate the rounds into rings and hold them in ice water until serving time.
- In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
- Cut the peel and pith away from the oranges and slice them into thin rounds.
- Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.
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- In a small bowl, add finely minced shallot or onion and vinegar. Let shallot marinate in the vinegar for 10 minutes to mellow the harsh onion flavor while you prepare remaining ingredients.
- Cut the top and bottom from oranges then remove peel using a paring knife. Remove as much of the white pith as possible without taking too much of the flesh. Cut orange into ¼" slices and then cut slices in half and set aside.
- Finish the orange vinaigrette by adding Dijon mustard, salt, orange marmalade and orange juice to the vinegar/shallot mixture. Whisk to combine then continue to whisk while slowly drizzling in the olive oil. Once the dressing has formed an emulsion, give it a taste and season with additional salt and pepper as desired.
- Assemble salad on a serving plate or bowl by layering the arugula with the orange slices, pomegranate and toasted walnuts. Drizzle the dressing lightly over the salad, sprinkle with a sprinkling of coarse salt and fresh cracked pepper, serve immediately and enjoy!
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